Sausages and broccoli 

One of the cornerstones of Neapolitan cuisine and Campania in general. A poor, predictable, perhaps banal (or rather trivialized) partnership but if made using quality raw materials, it arouses great emotions. It's easy to say "sausages and broccoli"! But how many have had the pleasure of tasting a "sausages and friarielli" made "by trade"? How many have been lucky enough to try "home" friarielli, those grown in the garden behind the house, crunchy, bright intense green and with a distinctly, pleasantly bitter taste? How many people know the aroma and flavor of the meat contained in a pork sausage grown by eating only wild herbs, and soaked bread? Are we sure that everyone uses homegrown garlic, and not the musty Chinese one? And the chili pepper? It must be fresh, capable of giving the dish flavor and aroma as well as the necessary charge of strength. Finally, needless to say, olive oil is got to be one of the good ones.

Ingredients

2 pork sausage 400-500 grams each

3 bundles of broccoli

2 cloves of garlic

olive oil

fresh chili pepper

salt

Preparation

Clean the broccoli, removing the stems and the most damaged leaves. In the meantime, put the sausage in a pan and cover with water. After about 10 minutes, gently prick the sausage with the tines of a fork, so that some of the fat ends up in the water. Cook for another 5 minutes. Remove all the water and, in the same pan, add the oil, a crushed clove of garlic, letting everything brown slowly for about 10-15 minutes.

In a separate pan, brown the other clove of garlic crushed in the oil, add the broccoli, salt and cover. As soon as the broccoli are slightly softened, uncover, season with chili pepper and continue cooking over high heat for another 5 minutes or so. Add the sausages to the pan with the broccoli and leave to flavor for another 5 minutes. Serve hot. It is also good cold to stuff a nice sandwich of wood-fired bread.

Paired wine ***  Piedirosso Campi Flegrei Per'è

Grape variety: 100% Piedirosso Alcohol content: 12% Serve at the ideal temperature of 16-18 ° C.

Tasting note

Ruby red color with violet reflections, at the nose dominate initially toasted notes, typical and unmistakable smoked of this grape variety, but slowly emerge also those of small wild red fruits that complete the aromatic picture. In the mouth ample, pleasant, fresh and medium persistent, "young to drink young". Excellent with this dish!